Confession of Assists Artifact-black Pineapple (puff Pastry)
1.
Before making the phoenix cake, soak the salted egg yolk in oil overnight.
2.
First make the phoenix trap. I bought a whole cut pineapple directly in the supermarket. After I came back, I washed it and put it in a blender and whipped it into a semi-pure shape without adding water.
3.
You don’t need to mix it very finely when stirring. It will taste better if you leave a little pulp in it. The whipped pineapple puree comes with its own juice. First, filter the juice through a fine strainer to make the pineapple puree dry. Facilitate the drying of fillings.
4.
Pour the pineapple puree into a non-stick pan, add rock sugar and corn syrup, and stir-fry continuously. Remember to stir-fry continuously to prevent it from sticking to the pan. The reference time is about 15 minutes.
5.
Stir-fried pineapple filling.
6.
Sprinkle salted egg yolks with white wine, in the middle of the oven at 170°C, for 10 minutes. In order to allocate the time reasonably, you can also complete this step before pouring the pineapple puree into the non-stick pan.
7.
Chop the baked salted egg yolk with a knife and mix it with the fried pineapple filling. Note that it is better to chop the salted egg yolk first and then mix and stir. The well-mixed phoenix filling is sealed with plastic wrap, and can be stored in the refrigerator after cooling.
8.
Next, make the meringue and prepare the ingredients.
9.
The butter is softened to the point where pits will be formed when you press it down with your fingers. Add fine sugar to beat the butter. During the beating process, you can slowly add the egg liquid several times to beat until it is smooth.
10.
Add the sieved high powder, low powder, milk powder, cheese powder and bamboo charcoal powder. The latter three powders do not need to be sieved. Use a spatula to mix up and down, do not stir in a circular motion to prevent the flour from becoming gluten.
11.
The kneaded dough looks like this, a black ball, with 12g each, about 20 pieces can be divided. Take out the fillings made before, take 18g each, and divide them into 20. I chose the ratio of skin: filling=2:3. This kind of wrapping will be difficult and it is easy to expose the filling and break the skin, but try a few more It's fine this time, mainly because this kind of meringue really tastes the best. The baked meringue is crispy and crispy, and it's full of fillings. It's really delicious.
12.
The mold I choose is 4cm×5cm, and the square is about 20 pieces.
Tips:
Note that it is better to read the recipe first before operating it! The weight of the phoenix filling is best to be weighed before the bag, 18g×20=360g, the weight should be greater than or equal to this, not enough to add salted egg yolk.
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